|Glenn, Gregory - Greg|
|Orts, William - Bill|
|Wood, Delilah - De|
Submitted to: Packaging Technology and Science
Publication Type: Peer reviewed journal
Publication Acceptance Date: 1/1/2006
Publication Date: 5/12/2006
Citation: Glenn, G.M., Klamczynski, A., Ludvik, C.N., Chiou, B., Imam, S.H., Orts, W.J., Wood, D.F. 2006. In-situ lamination of starch-based baked foam articles with degradable films. Packaging Technology and Science, Http://www3.wileyinterscience.com/search/allsearch?mode=viewselected&product=journal&ID=112649781&view_selected.x=67&view_selected.y=6. . Interpretive Summary: Food packaging made from starch foam must be laminated with a water resistant film to make it functional. Biodegradable films are preferable but are difficult to use due to their temperature sensitivity. This study reports a unique method of laminating starch foam with biodegradable films. This research could facilitate the development of more functional biodegradable food containers.
Technical Abstract: A technique for making biodegradable food service packaging comprised of a starch/fiber core and a biodegradable film laminate is described. The biodegradable films were made of polylactic acid (PLA), polybutylenesuccinate/terephthalate (PBST), rubber latex and polybutyleneadipate / terephthalate (PBAT). The technique involved an in situ process for laminating a baked foam product in a single step. A critical element of the in situ technique involved using a heat insulating fiber sheet to stabilize heat sensitive laminate films during the baking/lamination process. The in situ lamination process improved the adhesion of the starch foam core with the fiber sheet, PLA and latex films compared to a post-lamination process. All laminate materials provided a low water vapor permeance. The films degraded in a compost mixture but at a much slower rate compared to starch.